Stewed Oxtail

Steps

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1. 1
   Blend garlic, onion, bell pepper, spring onion, parsley, and other fresh herbs together in a food processor to make fresh green seasoning. Transfer to a jar and refrigerate for up to a week, or add oil and vinegar to extend shelf life to two weeks.
   ▶ ≈0:30
2. 2
   Clean the oxtail with lemon juice, vinegar, and cold water. Season the oxtail with a little oil, mixed herbs, a pinch of salt, Spice Jamaica red seasoning, Spice Jamaica regular blend seasoning, freshly cracked black pepper, curry powder, and the fresh green seasoning prepared earlier. Mix well. Ideally marinate overnight for best flavor, but allow at least 15 to 30 minutes.
   ▶ ≈1:44
3. 3
   In a large pot, heat a little oil and add brown sugar. Cook on low to medium heat for about 5 minutes until caramelized to a nice golden brown color without getting too dark and bitter. This creates a homemade browning base.
   ▶ ≈2:55
4. 4
   Add the seasoned oxtail to the caramelized browning base without stirring immediately. Cover the pot and cook for about 5 minutes to allow the meat to release its juices.
   ▶ ≈3:15
5. 5
   After about 5 minutes, uncover the pot and stir the oxtail. Cover again and cook for another 5 minutes until the released juices have mostly evaporated and the meat has developed a beautiful brown color.
   ▶ ≈4:40
6. 6
   Add tomato puree, oregano, and one whole scotch bonnet pepper. Pour in enough water to cover the top of the oxtail. Cover the pot and simmer on low heat for about 2 hours until the meat is tender.
   ▶ ≈5:12
7. 7
   Check the oxtail after about 2 hours. The water level should have reduced significantly and the meat should be quite tender. Remove the oregano stems and the scotch bonnet pepper (removed during cooking to prevent bursting). Add butter beans and more of the fresh green seasoning, then simmer on low heat for about 10 more minutes until ready to serve.
   ▶ ≈5:51